Blackberry Peach Skillet Cornmeal Cake

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Sink your fork into the buttery soft center and enjoy the crisp crunchy edges! Top with brown butter icing for a uniquely irresistible treat.

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! Recipe on

Cornbread has a permanent spot in my family’s heart. My favorite cornbread recipe is in regular rotation while cornbread stuffing graces our table during the holiday season. Cornbread muffins are an easy side dish or snack and skillet cornbread has the best crispy caramelized edges.

We’re cornbread people and today’s recipe is simply another example. Fruit-filled and supremely moist, this cornmeal cake is unlike any cake I’ve baked before. The texture will steal your heart, make your tastebuds dance, and weaken your knees. And that’s just the cake– I haven’t even mentioned brown butter icing yet!

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! Recipe on

This is a Different Sort of Cake!

Over the past few months, I’ve shared several cake recipes. And each cake is more different than the last. We explored sponge cake and icebox cake, chocolate zucchini cake and pound cake, vanilla cake and strawberry shortcake. I love going outside of my baking comfort zone because exploring different cake recipes is an endless journey. Like cookies, the very definition of cake is complex. Cake can come in all different sizes, shape, flavors, and textures. Heck, cake can even come on a stick!

But no cake compares to skillet cornmeal cake.

How to make blackberry peach skillet cornmeal cake on

How to make blackberry peach skillet cornmeal cake on

What is Cornmeal Cake?

Cornmeal cake is NOT cornbread cake. It’s isn’t super grainy, savory, or dry. Though my favorite cornbread recipe is anything but dry!) Rather, cornmeal cake is:

  • Baked in a skillet
  • Mega textured
  • Light and buttery
  • Mildly sweet
  • Crisp on the edges

Buttermilk is a key ingredient because it keeps the cornmeal cake extra moist. Brown sugar does the same. But buttermilk’s tangy flavor also helps balance the sweetness. So while cornmeal cake is definitely a dessert, you won’t feel guilty snagging an extra slice. Cornmeal, another key ingredient, gives the cake its pleasantly gritty texture. This cake is not as gritty as a slice of cornbread, but just enough to differentiate itself from regular yellow cake.

One of the best parts? Add some of summer’s freshest fruits. I used peaches and blackberries because they’re juicy and taste wonderful paired together. Every bite has a juicy pop which pairs perfectly with the cake’s unique texture.

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! Recipe on

How to Bake Cornmeal Cake

I recommend baking cornmeal cake in a cast iron skillet because it keeps the center moist and produces super crisp edges. If texture is your thing, you’ll appreciate the varying textures in every bite! I recommend a 10-inch cast iron skillet, but a springform pan works too. A regular 9-inch cake pan is too small and short.

Speaking of baking– over-baking is cornmeal cake suicide. Every single wonderful thing to love about cornmeal cake (light! moist! buttery!) will be erased. Keep your eye on it and follow my baking time suggestions.

For extra texture and crunch, top the cake with coarse sugar before baking. Coarse sugar is totally optional, but you know I love that little extra sparkle.

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! Recipe on

Brown Butter Icing

This cornmeal cake tastes great on its own, but tastes even better with brown butter icing. This icing is pure gold and tastes unbelievable with any dessert including pistachio cookies, pumpkin oatmeal cookies, and peach bundt cake. Brown butter icing belongs on everything, including a spoon on a trip to your mouth. 🙂

What is brown butter? Brown butter is nutty, toasty, and caramel flavored. The process takes no more than 5-8 minutes, so it’s relatively quick and simple. Brown butter elevates every single dessert it touches, including icing. Have you tried my brown butter chocolate chip cookies?

For the icing, whisk browned butter, confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle over the cake. Because butter is solid at room temperature, the brown butter icing sets and becomes a thick caramel-nutty-buttery layer on top of the blackberry peach skillet cornmeal cake.

And yes, that’s a very good thing!

Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! Recipe on

We enjoyed this cake for my sister-in-law’s birthday and everyone commented on the delicious flavors, textures, and– of course– the icing!!

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Blackberry Peach Skillet Cornmeal Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: serves 8
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat!


  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (160ml) buttermilk, at room temperature*
  • 1 peach, peeled and chopped
  • 1 cup (115g) fresh or frozen blackberries (do not thaw)
  • optional: coarse sugar for topping

Brown Butter Icing

  • 1/4 cup (60g) unsalted butter
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  1. Preheat the oven to 350°F (177°C). Lightly butter a 10-12 inch oven-safe skillet. Alternatively, you can use a 10-inch springform pan. 9-inch will be a little too small.
  2. Make the cake: Whisk the flour, cornmeal, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Finally, fold in the fruit. The batter will be slightly thick. Spread into prepared skillet. Sprinkle with coarse sugar, if desired (and an extra blackberry or two!).
  4. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If baking in a 12-inch skillet, the cake shouldn’t take longer than 30 minutes since it will be thinner.
  5. Remove from the oven and allow to slightly cool on a wire rack before icing and serving.
  6. Make the icing: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. You can see a visual in my How to Brown Butter post. Once browned, remove from heat immediately and cool for 5 minutes. The butter will eventually solidify, so don’t let it sit too long. After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
  7. Drizzle over cornmeal cake. Slice and serve warm or you can wait until it’s full cool to room temperature. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. Freezing Instructions: Cake can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature (if desired) before serving.
  2. Buttermilk: I strongly recommend using real buttermilk in this recipe. In a pinch, you can use DIY soured milk. To do so, simply add 1 and 1/2 teaspoons of white vinegar or fresh lemon juice to a liquid measuring cup and enough whole or 2% milk to reach 2/3 cup. Allow mixture to sit for 5 minutes, then use in the recipe. Lower fat or nondairy milks work in a pinch, but the cake won’t taste as rich and moist.

Keywords: cornmeal, cornbread

Fresh peach cobbler, anyone?

Moist and butter skillet cornmeal cake with blackberries and peach! Topped with brown butter icing! Summer cake recipe on


Comments are closed.

  1. heather (delicious not gorgeous) says:

    mmm i used a not very well seasoned cast iron pan with ridges on the bottom for pancakes recently… and wouldn’t recommend. i’ll have to get a flat bottomed one to try this out! (but also this cake doesn’t require flipping like those pancakes did, so i already have a feeling this would work out better in my pan than the pancakes did lol).

  2. Jenny from says:

    I have never baked anything in a skillet, maybe I should give this a go. Sounds so weird that you put the skillet in the oven…

  3. Rebecca | Becky Keeps House says:

    Thank you for bringing out a cornmeal cake recipe! We call it makkai here in Pakistan, and I have made flat bread (roti), cookies and muffins from it. But I was never happy with the cakes I would try to make, they were always too crumbly and dry (I can tolerate it in a muffin, but not in a cake!)

    Your skillet pictures are making my mouth WATER, it looks like JUST the texture I’m looking for. I’m going to give this a shot for tea time, God Willing. I really hope it tastes as amazing at it looks.

    Thanks again for your recipes and baking tips! You’ve taught me so much, I especially love that you explain the science of what makes things come out a certain way. I’m a total nerd, and I love reading that stuff because it helps me tweak the recipes in my own experiments. Thank you, thank you! I hope you are doing well!

    1. We’re one in the same because the science and chemistry behind it all completely amaze me as well! Thank you for the super sweet comment, let me know if you ever try this cornmeal cake!

      1. Thanks for the update Rebecca! I’m so happy you had the opportunity to try it and it that it was as good as you had hoped! Happy baking! 🙂

  4. We have a peach allergy in our house and I’m trying to think of an appropriate substitute. Do you think strawberries would be too wet? I think cherries would be a good texture match, but I’m wondering if anyone else has any suggestions! 

    1. I would think blueberries would be great! Maybe with some lemon zest?

    2. Cherries would be SO SO good. Strawberries too– maybe raspberries 🙂 I’d say 3/4 – 1 cup.

  5. I LOVE skillet corn bread – so I imagine I’d love this cake as well!

    1. I hope you try it soon!

  6. Mary Lenzmeier says:

    Looks wonderful! I cant wait to try it this weekend with my Oregon Blackberries and Utah Peaches!

    1. Let me know how you like it!

  7. Andrea @ Cooking with a Wallflower says:

    I seriously love the combination of blackberry and peach. It’s just so summery! And I cannot wait to try that combo in a cornmeal cake. Especially with brown butter icing? Yes, please.

  8. I love you so please don’t hate me- but I noticed 2 things. One- you have “Make the Cupcakes” instead of “Make the Cake” and two- you didn’t include the link for the pumpkin oatmeal cookies. OMG I feel so bad criticizing you 🙁 This looks super yummy I’ll put it on the list! Also- I found a great recipe for you to try after you have your little bundle of joy! Brown Eyed Baker posted a No Bake ROSE!!!!!!!!!! ROSE cheesecake yesterday with cantaloupe and blackberries on top (encased in gelatin) I thought of you immediately because I know you love your summer fruit combos!

    1. Thank you for letting me know! Gosh knows I’m not perfect, especially now when I have total pregnancy brain and can’t sleep at night! Thank you again.

    2. Also!! I saw Michelle’s recipe. And yes, my mouth was totally drooling. Thank you for thinking of me!!

  9. Sally – I, too, wonder about a substitute for peaches, as we’re not crazy about them. Someone suggested blueberries but somehow that doesn’t appeal to me and it’s too much dark fruit!

    1. I would say raspberries or chopped strawberries! 🙂 Maybe 3/4 – 1 cup.

      1. Ahhh,
        yes! Raspberries! Thank you!

  10. I’ve never baked a cake in a skillet before (or anything for that matter). I will admit this cake’s ingredients has me on the fence about it – I love cornbread but cornmeal in cake? I’m willing to give it a shot though because brown butter icing & fresh summer fruit in a nice little cake to enjoy with an afternoon cup of tea sounds too good to pass up! 🙂

    1. Hope you try it! I was pleasantly surprised.

  11. Could I bake this in a 3.5 inch skillet? If the baking time was reduced,I think these would be adorable as minis.

    1. Those would be extremely tiny, but yes– unsure of the bake time. Enjoy!

  12. Sally, I LOVE ❤️ so many of your recipes, watch your instructional  videos u & Kevin do online too! However this Cake looks way too brown…like OVERBAKED? I don’t mean to critize you cuz really enjoy your recipes, but your pie photos also look over baked! I don’t want soggy crust either, but don’t want it ovrrbaked either!

    1. Thanks Lolly! I like a nice brown crust on pies rather than a doughy crust. This cake isn’t overbaked either (trust me, it didn’t taste so!) it’s a nice golden brown. But I appreciate your comment and thank you for following my blog!

  13. I saw this recipe this morning and had to go grocery shopping so I picked up huge blackberries and peaches at the store. I have made your regular skillet cornbread recipe so many times that it really borders on embarrassing!!! This recipe looks incredible and I thought the slightly brown color to the cake made it look even better, but everyone is entitled to there opinion. ☺This will be breakfast all weekend if I can keep my hands off from it.

    1. Let me know how you like it this weekend, thanks Wendy!

  14. Kelli @ Hungry Hobby says:

    I kind of always felt like cornbread was cake like, I almost always treated it as dessert and now it is!

  15. Laura | Tutti Dolci says:

    I’m in love with this cake! Blackberries with peaches sound heavenly, and that brown butter icing is everything!

    1. Thanks Laura!

  16. Nicole Skipper says:

    do you ever de-seed your blackberries? was recently given bags and bags of fresh blackberries that i divided up and froze and now looking for recipes. made your blackberry crumb cake and loved it – except for biting down on seeds randomly. first time baking with blackerries and wondering if there is something i should be doing before adding them in. thanks for all your great posts and advice!!!

  17. M.A. Franklin says:

    I made  this beauty today and the 12′ can feed an army!!  While it turned out perfect I think I should’ve waited longer for the cake to cool down more before I put on the frosting. Being so warm the frosting melted  a bit and made parts of the cake soggy.  I’ll know better next time but even somewhat soggy it’s absolutely DELISH !! Sally do you think this can be frozen without the frosting ?  Super recipe Sally, and congrats to you & all the boys in your house!!! 

  18. M.A. Franklin says:

    Loved it!

  19. Budding Baker says:

    Hi, Sally! Great recipe- made it today! Thank and awesome posts! Can not believe you are not in the hall of fame… You are a baking goddess!!! 😉

    1. Ha – how fun would a baking hall of fame be? 🙂 Glad you liked this recipe!

  20. Made your cake yesterday for something fresh after birthday dinner. Everyone loved it, son-in-law ate 2 pieces! Loved the texture, moistness. I think I might have added more fruit, some of the pieces had fruit on the bottom and some didn’t, so everyone fought over the fruity pieces. Im new to this blogging and I’m finding I love this and your recipes! Thank You, keep them coming. Oh, I also made your zucchini chocolate cake, my daughter and I tasted it together oh my gosh, so good, we looked at each other and started laughing it was so rich and chocolaty, my daughter jokingly said, “you shouldn’t have put so much zucchini in it”

    1. HAHA! I’m so glad you all enjoyed the chocolate zucchini cake– and this cake, too! Thank you for reporting back about each 🙂

  21. Hi, Sally ~ I made this for my co-workers, and there wasn’t enough to go around! Multiple people told me that they came back for seconds…and thirds! I’m glad I got my piece first. 😉

    1. I’m so happy it was a huge hit!!

  22. Kathleen Hallas says:

    Hi Sally,

    I’d like to try this cake but I was wondering if polenta will work…I always have it in the pantry…is there a difference that would not make it work?

    1. Hi Kathleen! I can’t speak from experience if it will or won’t, so sorry!

      1. Kathleen Hallas says:

        Hi Sally…after doing some research I found that polenta is the name of the dish that could be made with a wide variety of grains with cornmeal being the most popular. So I made this cake and well as usual it was so moist and decadent and became even better up to the third day…we disciplined ourselves with little slices :). I also used my trusty 100 year ole cast iron skillet which made the presentation extra special. Sally, at this rate I am quickly gaining a fan base thanks to you!

  23. I love, love, love cornmeal cakes so I had to make this one. For all of you cautious about trying a skillet cake or a cornmeal cake, try it. You will not be sad you did. Frozen blackberries were silly expensive this week so I used raspberries instead. In sum it was an easy weeknight dessert and made a tasty breakfast.

    1. Thank you so much for reporting back about the cornmeal cake, Rachel!

  24. Wow! This looks delicious!! Can’t wait to try it! 

  25. This sounds fantastic! The texture sounds perfect and I can’t wait to try it. We eat mostly gluten free around here, but for special occasions I will make a ‘Regular’ dessert, and this one sounds so good. I’m thinking this might make a good base for a gluten free cake, substituting the regular flour with a good quality gluten free flour mix. Gluten free flours have a lousy texture, IMO. But the corn flour would help mask that, I’m pretty sure of it! Won’t be the same as yours, but I think it will work really well. When I bake gluten free I usually use an oatmeal based recipe in order to hide the texture from the other flours, and it works beautifully. People can’t tell my muffins or cookies are gluten free at all. And I make gluten free cornbread all the time. I’m excited to try this! When I give it a try, I’ll come back and let you all know. Thx for the ideas!

    1. Yes, let me know how it works when you make it!

  26. I made this tonight for dinner with my parents and it exceeded my expectations! My cast iron skillet has seen better days, so I used a deep dish 10″ pie plate. It took a bit longer to bake, but the end result was delicious! And the icing! I could have eaten the whole bowl!  I will definitely be making this again!

    1. I should have said I made this for dessert for my parents. Although cake for dinner sounds good, too!

    2. So glad you all loved it, Jackie! Thank you so much for reporting back about it.

  27. I finally made this, and holy. S***. So, so, so good. My boyfriend has lost his ability to speak and keeps digging back into the skillet. I want to eat this every day!

    1. Haha – happy you both loved it! 🙂

  28. Is this feezable once sliced? Thank you!

    1. Sure can! Cake can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature (if desired) before serving.

  29. Sadly I don’t own a skillet (I know, I know). Can I make this in a different type of pan? Would a cake pan work?

    1. Hi Kim! A 10-inch springform pan would be best. A round or square cake pan will be a little too short unless it’s 10 inches or larger. 9×13-inch rectangle pan may be a little too large.

  30. I’ve been wanting to make this for a while but I can never find peaches! I finally found some then of course couldn’t find blackberries but I made it anyways and substituted the blackberries for raspberries. This was easily one of the most delicious cakes to come out of my kitchen. I was pleasantly surprised! Also, definitely don’t need moisture insurance as this was an incredibly moist cake! And that brown butter icing…. oh my god. Do yourself a favour and do not skip it! I embarrassingly licked the frying pan clean after I poured the icing onto the cake.
    And a note to the woman who said it looked over baked because it was dark? Not even close to overbaked but still dark… it’s from the brown sugar!

    1. YAY! So happy you found some and tried it! And you are definitely not alone with how you clean up brown butter frosting 😉

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